Caramelized Pineapple Fool

• 1 large pineapple, peeled, cored and cut into 3/4-inch-thick rings
• 3/4 cup vanilla sugar (see note)
• 4 egg yolks
• 2 tablespoons water
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract

1. Preheat the broiler.
2. Place the pineapple slices on a foil-lined baking sheet and sprinkle with 1/4 cup of the sugar.
3. Broil until the sugar is caramelized, about 10 to 15 minutes.
4. Let cool and cut into small wedges.
5. In a medium metal bowl, whisk together the egg yolks and 6 tablespoons of the sugar until thick and pale yellow.
6. Whisk in the water.
7. Place the bowl over a pan of hot but not simmering water.
8. Whisk constantly until the mixture is very thick and warm, about 10 minutes.
9. Set aside to cool.
10. Whip the cream until soft peaks form.
11. Add remaining 2 tablespoons of sugar and the vanilla extract and whip until firm.
12. Stir a little of the egg mixture into the cream.
13. Fold in remaining egg mixture.
14. Spoon a little of the custard into 6 narrow wine glasses.
15. Top with a layer of pineapple, turning the pieces near the edge of the glass so that the caramelized side shows.
16. Continue the layers, ending with the filling.
17. Refrigerate for 2 hours before serving.

pineapple, vanilla sugar, egg yolks, water, heavy cream, vanilla

Taken from cooking.nytimes.com/recipes/4895 (may not work)